| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 10g | 1.5g | 18g |
| sugars | fibre | protein | salt |
| 3g | 3g | 4g | 0.42g |
Why I Love Saudi Arabian Vegan Tabouli Salad
When it comes to light, refreshing, and flavorful dishes, this Vegan Tabouli Salad hits all the right notes. Growing up in Portland, Maine, I was surrounded by the Atlantic’s bounty, but over the years, my culinary adventures have led me far beyond lobster rolls and clam chowder. This vibrant salad has become a favorite in my kitchen, and it’s not difficult to see why.
A Symphony of Flavors
The combination of bulgur wheat with finely chopped parsley, mint, and fresh vegetables creates a symphony of flavors and textures that are hard to resist. The earthy bulgur wheat provides a hearty base, while the herbs lend a freshness that invigorates the palate. The cool crunch of diced cucumber, the subtle sweetness of tomatoes, and the sharp bite of red onion all come together in perfect harmony. A simple dressing of extra virgin olive oil and freshly squeezed lemon juice ties everything together beautifully, making each bite a delightful experience.
This Vegan Tabouli Salad was inspired by the traditional Middle Eastern dish, blending culinary elements from various regions to create a modern twist I know my daughters, Erin and Samantha, would also love. Its simplicity and wholesomeness make it a great option for a family meal or a summer picnic.
Perfect Pairings
This dish’s versatility is another reason it has captivated me so much. You can pair it with grilled vegetables, roasted meats, or even some fresh seafood for a bit of Maine flavor. If you enjoy Mediterranean cuisine, you might find that this salad works wonderfully alongside dishes like hummus, baba ghanoush, or falafel. Its lightness and freshness make it an excellent complement to richer, heartier fare, balancing out flavors and textures to enhance your dining experience.
One of my favorite chefs, Yotam Ottolenghi, often emphasizes the importance of fresh ingredients and bold flavors in his cooking. His recipes have been a considerable inspiration for me, and the Vegan Tabouli Salad embodies these principles beautifully. This dish, like many of Ottolenghi’s, showcases how plant-based ingredients can combine to create something truly extraordinary.
So, whether you’re looking to explore new culinary territories or simply want a refreshing salad for a sunny day, this Vegan Tabouli Salad will not disappoint. Its vibrant ingredients and mouth-watering flavors will transport you to distant lands, all while keeping you grounded with a sense of home-cooked goodness.
What You’ll Need
- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1 large bunch parsley, finely chopped (about 2 cups packed)
- 1/2 bunch mint, finely chopped (about 1/2 cup packed)
- 1 large cucumber, finely diced
- 4 medium tomatoes, finely diced
- 1 small red onion, finely chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
Method
Step One
Rinse 1 cup of bulgur wheat under cold water in a fine mesh sieve. Place the rinsed bulgur wheat in a large bowl.
Step Two
Pour 1 1/2 cups of boiling water over the bulgur wheat and cover the bowl with a plate or plastic wrap. Let it sit for about 20-30 minutes, or until the bulgur is tender and has absorbed the water.
Step Three
While the bulgur is soaking, finely chop 1 large bunch of parsley (about 2 cups packed) and 1/2 bunch of mint (about 1/2 cup packed). Dice 1 large cucumber, 4 medium tomatoes, and finely chop 1 small red onion.
Step Four
Once the bulgur has absorbed the water and is tender, fluff it with a fork. If there is any excess water, drain it off using the fine mesh sieve.
Step Five
In the large bowl with the bulgur, add the chopped parsley, mint, cucumber, tomatoes, and red onion. Mix thoroughly to combine.
Step Six
In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of freshly squeezed lemon juice, 1 tsp of salt (or to taste), and 1/2 tsp of black pepper.
Step Seven
Pour the olive oil and lemon juice mixture over the bulgur and vegetables. Toss everything together until well combined.
Step Eight
Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve the Vegan Tabouli Salad at room temperature or chilled. Enjoy!
